(by Kim Shambach)
2 T. chopped fresh sage
1 T. chopped fresh parsley
1 t. dried thyme
3 large garlic cloves, chopped
1 t. flavorless vegetable oil
4 lb. whole roasting chicken
2 T. butter, softened
1/2 t. salt
1/8 t. pepper
Preheat oven to 375 F.
In small bowl, mix sage, parsley, thyme, and garlic; mix well.
Remove 1 T. of the mixture and add oil. Set aside.
Rub remaining mixture under skin of chicken, working into breast and thigh areas.
Rub outer skin with butter.
Truss chicken and sprinkle with salt and pepper.
Place chicken on a rack and roast for 1 1/4 to 1 1/2 hours, until fork-tender and juices run clear.
During last 5 minutes of baking time, rub reserved herb-oil mixture over chicken.
(Read The Copycat Game, the story that accompanies this recipe.)